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Chinese Salt and Pepper Chicken Wings

Crispy Chinese Salt and Pepper Chicken Wings to Savor

Enjoy the bold flavors of Chinese Salt and Pepper Chicken Wings with a satisfying crunch and zesty marinade.
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Prep Time 20 minutes
Cook Time 10 minutes
Marination Time 20 minutes
Total Time 50 minutes
Servings: 4 wings
Course: Chicken
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup Shaoxing Wine Substitute with sake, dry sherry, or dry white wine if needed.
  • 1 tablespoon Minced Ginger No direct substitutes suggested for the best flavor.
  • 2 cloves Minced Garlic Use fresh for superior results.
  • 1 teaspoon Kosher Salt Use table salt but adjust the quantity accordingly.
For the Chicken
  • 2 pounds Chicken Wings Can substitute with boneless skinless thighs.
  • 1/2 cup Potato Starch Can replace with cornstarch if necessary.
  • Oil for frying Oil Opt for high smoke-point oils like canola or peanut oil.
For the Topping
  • 4-6 Chiles Select based on your spice preference.
  • 2 tablespoons Butter Adds rich flavor to the topping.
  • 1 teaspoon Ground White Pepper Black pepper can be used as an alternative.
  • 1/4 teaspoon Szechuan Pepper-Salt If unavailable, substitute with kosher salt and ground black pepper.

Equipment

  • Deep frying pan
  • Skillet

Method
 

Preparation Steps
  1. Marinate the chicken wings by combining them with Shaoxing wine, minced ginger, minced garlic, and kosher salt in a large bowl. Cover and let it marinate in the refrigerator for at least 20 minutes.
  2. Prepare oil for frying in a deep frying pan over medium-high heat until it shimmers at about 350°F. Coat each marinated wing with potato starch.
  3. Fry the coated chicken wings in batches for about 5 minutes on each side until golden brown and crispy. Drain on paper towel.
  4. Sauté sliced chiles and minced garlic in melted butter for 1-2 minutes until garlic is golden and fragrant.
  5. Combine the fried wings with the sautéed chiles and garlic in a serving platter. Toss gently, then sprinkle with ground white pepper and Szechuan pepper-salt before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Best enjoyed fresh out of the fryer.